VEGETABLE THUKPA
Everyone in my family, especially my children, love this healthy, noodly dish! Vegetable thukpa is a favorite dish during the Tibetan New Year celebration in Nepal.
Provided by Joy Atkinson
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain, rinse, and drain again. Set aside.
- While egg noodles cook, heat mustard oil in a saucepan over medium-high heat. Add onions; fry until light brown, about 5 minutes. Add chiles, garlic, ginger, lemongrass, cumin, and turmeric; saute for 1 minute. Add bell pepper and mushrooms and stir-fry for 6 minutes. Add broth, tomatoes, yogurt, ajwain, soy sauce, bay leaf, salt, and pepper and cook until vegetables are tender, about 5 minutes.
- Add egg noodles and simmer for 3 more minutes; stir in spinach, cook for 1 or 2 more minutes. Garnish with chopped cilantro.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 65.6 g, Cholesterol 63.9 mg, Fat 8.9 g, Fiber 5.2 g, Protein 14.9 g, SaturatedFat 1.7 g, Sodium 411 mg, Sugar 7.7 g
VEGETABLE THUKPA
This is a spicy, fragrant vegetarian dish. It has a long list of ingredients, but most are spices and condiments. Adjust the amount of chilies to your liking. Adapted from Creative Nepali Cooking.
Provided by Janin (MamiJ) Sayun
Categories Pasta
Time 40m
Number Of Ingredients 16
Steps:
- 1. Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
- 2. In a saucepan heat the two tablespoons of cooking oil. Add onions, fry until light brown. Add turmeric, garlic, ginger, and chilies. Stir well for a minute or so.
- 3. Add the assorted vegetables and stir-fry well, about five minutes.
- 4. Add tomatoes, soy sauce, broth or water, bay leaf, salt and pepper and cook until vegetables are tender.
- 5. Add spinach, and cook for a coupe minutes, until spinach is wilted. Add the noodles and serve garnished with cilantro.
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